Hen à la king is the type of dish that seems like a heat blanket. Tender hen and greens are tucked right into a silky, sherry-scented cream sauce and spooned over comforting egg noodles. This model retains all the pieces you like in regards to the unique, together with the mushrooms, peas, and retro-chic pimientos, however dials up the flavour with a spoonful of Calabrian chiles and a contact of Dijon mustard for steadiness. The outcome tastes acquainted and recent on the identical time.

We streamline the tactic by browning quick-cooking hen breast items first, then constructing the sauce proper in the identical pan. A traditional roux meets hen broth and cream for physique, and sherry scrapes up the browned bits for depth. As a result of the greens are sautéed rapidly, they keep their texture and produce a savory spine to the sauce. The Calabrian chiles soften into the cream, including mild warmth and a fruity chile aroma that by no means dominates.

Serve it as merely as you want, akin to over buttery egg noodles, or gown it up for a cocktail party by spooning it into puff pastry shells and garnishing with parsley. Both manner, it’s on the desk in 45 minutes however tastes such as you fussed all afternoon. Cozy sufficient for a weeknight, particular sufficient for firm: That’s the candy spot.

A observe on dry sherry

Dry sherry brings nutty, gently oxidized, savory depth with hints of caramel, dried fruit, and salinity. Its vibrant acidity lifts creamy sauces, whereas its delicate sweetness balances warmth and umami. Use fino or amontillado for clear, dry complexity.

For substitutes: Dry white wine plus a splash of brandy, dry Marsala, Madeira, dry vermouth, or Shaoxing wine all work. When you’d prefer to decide alcohol-free, use hen broth with a teaspoon of sherry vinegar or apple cider vinegar, adjusted to style. Keep away from candy liquids, like juice.

Pimientos versus pink bell peppers

Pimientos are small, heart-shaped, thin-walled peppers with very delicate warmth and concentrated sweetness, usually roasted, peeled, and jarred. Pink bell peppers are bigger, thicker-walled, juicy, and crunchy when uncooked, with a brighter, vegetal sweetness. Jarred pimientos ship mushy texture and coloration whereas recent pink bells add chunk and extra moisture total.

Notes from the Meals & Wine Check Kitchen 

• Lower hen into even 1-inch items for quick, uniform cooking and minimal shredding.
• Add liquids step by step whereas whisking, as this retains the sauce silky and lump-free.
• Regulate thickness on the finish. A splash of broth loosens, when you can cook dinner for an additional minute over medium-heat to thicken the sauce.

Recommended pairing 

Creamy, mildly spicy sauces love vibrant, high-acid whites. A dry Italian Soave softens the Calabrian warmth whereas slicing richness, whereas an unoaked Chardonnay or Pinot Grigio additionally snaps all the pieces into focus. Glowing wine, akin to Cava or dry Prosecco, provides raise and feels celebratory served over puff pastry shells. Beer drinkers can attain for a crisp pilsner. For a zero-proof choice, pour chilled, evenly sweetened iced tea with a squeeze of lemon.

This recipe was developed by Julia Levy; the textual content was written by Breana Killeen.